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The maintaince of bread made from wheat and rye flour in a fresh state by adding potato pasta, yeast and acid leaven.
The maintaince of bread made from wheat and rye flour in a fresh state by adding potato pasta, yeast and acid leaven.
2010
G. Bujancă
M. Danci
L. Georgescu
I David
F. Berbentea
O. Danci
A. Cozma
Keywords:
Food additive
Bakers Yeast
Leavening agent
Food science
Yeast
Chemistry
wheat flour
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